Foam Mat Drying of Banana (Musa acuminate) Pulp

Author: Liaqat Ali, Nodia Shujaat, Syeda Musarrat Gilani, Hameed Ur Rehman, Feroz Khan, Hazrat Noor, Nasir Ali Khan, Uzma Ayaz, Uzma Ghani, Haleema Sadia, Shahid Raza, Kausar Malik, Umair Ali, Mehboob Khan, Sidra Tul Munthah, Safir Ullah and Fozia Noreen

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Abstract

The good way for the dehydration of liquids and semi liquid foods in short times is foam mat drying process. This process can be successfully applied for drying of various varieties of fruit juice and pulps such as banana, tomato, mango and guava etc. Soya protein and hen’s egg albumin were used as foaming agents. Acetone and hexane were used in the ratio of 1:10 w/v for defatting of soy as foaming agent. Soy centrifugation performed after defatting and dried at room temperature. Soy flour 85 grams mixed with distilled water 1700 ml in 1:20 respectively. By addition of NaOH in 0.1M/N amount, pH changes 9 to 10 as well as large nutrients are denatured. Centrifugation performed again at 9000 rpm for 20 mints. After HCl like acid addition performed centrifugation which have similar rate as that were performed for addition of base. Moisture determination performed for control sample along with foaming agent samples such as soy protein isolate and hen’s egg albumin which are 15.341, 13.

Keywords

Foam mat drying, Banana (Musa acuminate), Pulp

Conclusion

For drying of banana pulp, it was concluded that the eggs albumin was better than soy isolate. For the production of fruits and vegetables at the sensible cost under the experimental conditions, the foam mat drying process will be performed.

References

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How to cite this article

Ali, L., Shujaat, N., Musarrat, S., Gilani, Rehman, H.Ur, Khan, F., Noor, H., Khan, A.N., Uzma, A., Uzma, G., Haleema, S., Shahid, R., Kausar, M., Ali, U., Khan, M., Sidra, T.M., Ullah, S., and Noreen, F. (2019). Foam Mat Drying of Banana (Musa acumina